For the poblano: charr pepper on stove over fire or comal until black. Keep turning to continue chatting until black. Once black or darkened enough, throw in a plastic or ziploc back and close. Let rest and sweat in bag for about ten to 15 minutes, take out back and you’ll be able to remove black charr and skin, wash under water if you need help. Doesn’t haveto be perfect. Slice open and remove stem and seeds inside, then it’s ready for blender.

In a blender mix cream cheese, Greek yogurt, salt, pepper, bouillon, splash of water, jalapeno deseeded, poblano charred and deseeded with skin removed, cilantro, garlic, and onion until smooth. This is your green sauce :)

Boil pasta in boiling water and add salt to water

Add sauce from blender to a big enough pot (you’ll add pasta to this sauce later) and let simmer on LOW while pasta cooks and you start grilling chicken. Keep checking sauce so it doesn’t burn or get too hot.

Add oil to pan and grill chicken. Once done slice it up!

Once pasta is cooked, add it to the sauce and cook for a few more minutes on medium low heat.

To plate, add pasta to plate, and top with chicken. To garnish, add chopped cilantro, and sliced avocado.

You can make pasta and sauce first, then grill chicken if you want to do things in that order it will take longer but be less stressful if this is your first time!